step 1:

Thinly slice half of the green onion (or leek) as shown. If used, grate the slices ginger. Mix the ground chicken, egg, the leek slices and grated ginger (optional) in a bowl. Form into 24 (2.5-cm.) balls.

step 2:

step 3:

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and cut the caps in half. Cut off the roots of the shimeji mushrooms. Cut off the roots of the enoki mushrooms 3 cm. from the end and cut in half.

step 4:

Add the 500 ml sea tangle soup stock to a pan and boil. Add the mirin (or sugar), salt and soy sauce. Bring to a boil. Add a small amount of each type of mushroom, the chicken meatballs and vegetables. Cover and cook for about 7 minutes.

Let everyone start to help themselves to whatever they want. Then cook the remaining meat and vegetables in the same manner. (If needed, add the remaining/more soy sauce.)

comment:

This dish warms you up in the cold seasons. Because it uses chicken and lots of vegetables, it is very low colorie.